Name: Jodalyn M.

Tagab Date: February 5, 2018

School: Dalipuga National High School Subject: Food & Beverages Services
School Address: Dalipuga, Iligan City Grade: 12
Cooperating Teacher: Laile R. Tatad

A Detailed Lesson Plan in

Food and Beverages Services for Grade 12

I. LEARNING OBJECTIVES
At the end of the lesson, students are expected to:
1. familiarize the protocol and etiquette in serving food
2. apply the protocol and etiquette in serving food
3. value the importance of the protocol and etiquette in serving food

II. LEARNING CONTENT

A. Subject Matter: Protocol and Etiquette in Serving Food

B. References: Department of Education, (2017). Food and Beverages Services Manual
(p.197-198). Pasig City: Sunshine Interlinks Publishing House
C. Materials: Powerpoint presentation, tv, laptop
D. Teaching Strategies: Fact or Bluff game, wall picture activity, demonstration
E. Values Infuse: Respect and consideration

III. LEARNING STRATEGIES

Teacher’s Activity Student’s Activity

Good morning class! Good morning ma’am!

To start our day, it should be start with a prayer,

right?

Who is assigned to lead the prayer for this day?

(A student will raise a hand)
Yes ____________. Please lead the prayer.

(Students will rise for the prayer)

Before taking your seats, kindly arrange your

chairs properly and pick up trashes on the floor.
(Students will execute)

Let me check your attendance first.

Let me hear your energetic HELLO when your

name is called
Hello!
…….
(Calling names)

Wow! Very Good no one is absent today!

Let’s have 5 claps!

(Students clap their hands)

B. COLLECTING AND CHECKING OF ASSIGNMENTS

I gave you an assignment last meeting, right?
Please pass it forward and to the center aisle,
(Students will pass their assignments)
In a count of 5

(the teacher will count up to 5)

Are all papers in? Thank you

Yes ma’am.

C. REVIEW

Class, what was our topic last meeting? Who can

recall what was our topic yesterday?
Yes, _______.
Thank you, _____. So, last meeting we discussed
about the different types of food services.
Who can enumerate and give a brief description
of those?
Yes, _______.
Very Good!
Thank you so much, ______. Those are the types
of food services.
(Student raising a hand)
Last meeting, we discussed about the different
types of food services.
(Student raising a hand)
French Service. a formal type of service
originated from European nobility
Russian Service. it is very formal and elegant.
American Service. portioning all the food on a
dinner plate in the kitchen.
Buffet Service. which guest select their meal
from an attractive arrangement of food on long
serving tables.
Banquet Service. normally used by hotels,
resorts, country clubs, etc.
Family Style Service. it does not require any
special skills.
Gueridon Service. utilizes a Gueridon trolley or
cart

So, any questions about this topic?

None ma’am!
None? so it means you are ready for our next
topic.

D. MOTIVATION

This morning we will have a new discussion and

activities as well.
Let me group you into 3 groups, let’s count from 1
to 3, starting from this row.
(Students counting)
Okay, group 1 will stay her, group 2 will stay here
also and group 3 there
May I have one representative in each group to be
here in front?
Okay. So, our first activity today would be a fact or
bluff game. Are you familiar with this?
Yes ma’am!
I have here placards of the words, fact and bluff, I
will distribute this to each group.
I will read some sentences and after that you will
think as a group if it is a fact or a bluff and when I
say go, you will raise that placard to check your
answers.
Are you ready?
Again, are you ready? Oh yeah!

Oh yeah!!
Okay class! Good job for your cooperation!

From the things we did during in our game or

activity, do you have an idea what will be our
lesson for today?
Okay, very good! Protocol and Etiquette ma’am!

Our topic today is about the protocol and

etiquette in serving food.

E. PRESENTATION OF OBJECTIVES

To begin our lesson, let me present to you the

lesson objectives for this day so that you will be
guided with what are expected to you at the end
of this period.

First, kindly read ________.

familiarize the protocol and etiquette in serving

We will familiarize those protocol and etiquette
food
in serving food to our guests.

Second, kindly read ________.

Later we will perform serving food to our guests perform the protocol and etiquette in serving
with the protocol and proper etiquette. food

Lastly, kindly read ________.

value the importance of the protocol and
Of course, we will know the importance knowing etiquette in serving food
the protocol and etiquette in serving food to our
guests.

F. UNLOCKING DIFFICULT TERMS

For us to understand well and to have smooth

transition, we will unlock some difficult terms.
Protocol- the official procedure or system of rules
governing affairs of state or diplomatic occasions.

Etiquette- the customary code of polite behavior

in society or among members of a particular
profession or group.

Let’s read together!

(Students reading)

Thank you so much class!

G. LESSON PROPER
 Activity
Let’s have another activity! Still with your groups
a while ago.
Listen carefully to the instruction. I have here a
big picture. (shows a picture) and you will
observe what it shows. If it reflects proper
etiquette or not and you will write all your
thoughts everywhere in a picture.

Okay?
Yes ma’am!
Done?

 Analysis Yes ma’am!!

Okay so let’s have a round of applause for each

and every one.
Did each group think critically in our activity?
Yes ma’am!!
Okay. Let’s learn further.

 Abstraction
Service Guidelines
Although styles of table service can range from
those used in elegant formal dining to those
appropriate to relaxed, casual meals, customers
are always entitled with courteous and
knowledgeable service from servers who take Yes ma’am!
pride in their work.
Protocol
The following are the standard protocol or
precedence of service:
1. The guest of honor, if there is one, is served first, (Students will raise their boards)
and the host last
2. Serve children, women, and men, in that order
3. Serve clear beverages and food from the guest's
right side (except under Russian English - silver
service.)
4. Clear soiled dishes from the guest's right side
5. Carry flatware on a serviette or an STP (Group members answers)
(Standard Transport Plate)
6. Carry glassware on a beverage tray
7. Do not reuse flatware for a subsequent course
8. Wait until everyone at the table has finished a
course before clearing
9. Do not reach across a guest if you can approach
from the other side
10. Do not touch a guest, and do not allow a guest
to touch you.
11. Try not to interrupt guests who are engaged in
conversation
12. Serve and clear with the hand farthest from
the guest

Kindly Read the Guidelines

Guidelines on Etiquette
Guests are less concerned with the techniques of
service than with the manner in which they were
served. Intrusive service is annoying, regardless of
how skilled the server is. Considerate service is
both efficient and pleasant, and it likely to
persuade a guest to return.
1. Carry plates and drinks so that your fingers are
well away from the food or rim of the glass
2. Never rush the guest by bringing the courses to
the table too quickly.
3. Position the plate of food in front of the guest
as the chef intended.
4. Try to anticipate your guest's requests rather
than simply responding to them
5. Take the time to groom the table before serving
each course
6. Serve each guest in a timely manner so that he
or she does not have to make repeated requests
for service
7. Take note of any physical limitations or
characteristic preferences such as left-
handedness, in order to make the necessary
adjustments

 Generalization
So those are the protocol and etiquette of serving
food.

Now class, why do we need to follow these

protocol and etiquette? We need to follow these protocols and etiquette
to show to the customers that their satisfaction is
Very Good! Well said, ______. important in serving them.

 Application
Our 3rd activity is an application of what we have
discussed. Still on your groups a while ago, you
will pick your scenario from here and you need to
follow the protocol and etiquette in serving your
guests,

Before that, let me present to you our rubric in

grading you. (Presents a rubric)

Any questions?
I’ll give you 5 minutes for your brainstorming and None ma’am!
later on you will present it here.

Done?

Yes ma’am!
(Teacher will rate them after)

Good job guys!

A round of applause for each and every one.
So, class it is important to show respect and (Students execute)
consideration to our guests because as you as
 future staff members in a restaurant, these
values should be always present in you. I hope
you values I share to you will carve in your hearts.

Very Good! Yes ma’am!!

Since everybody seems understood well our

topic. Get ½ sheet crosswise paper and answer
directly.

IV. Evaluation
Direction: Write P if the sentence shows the protocol and E if the sentence shows an etiquette.
________1. Carry glassware on a beverage tray.
________2. The guest of honor, if there is one, is served first, and the host last.
________3. Do not reuse flatware for a subsequent course.
________4. Do not touch guest and do not allow a guest to touch you.
________5. Serve and clear with the hand farthest from the guest.
________6. Carry plates and drinks so that your fingers are well away from the food or rim of
the glass.
________7. Never rush the guest by bringing the courses to the table too quickly.
________8. Position the plate of food in front of the guest as the chef intended.
________9. Try to anticipate you guest’s requests rather than simply responding to them.
________10. Take the time to groom the table before serving each course.
V. Assignment

Research on the ways of serving food to the guest.

Reference:
(Include your reference here)